Shrimp and Tasso Pasta

Ingredients

• ½ lb tasso, diced
• 1 lb shrimp, peeled and deveined
• 1 pint heavy cream
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• ½ tsp basil
• ½ tsp thyme
• 1 lb spaghetti
• ½ C green onions, chopped
• ½ C parsley, chopped

Directions

1. Pour the cream into a large heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing.
2. When it comes to a boil, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes. The cream sauce should be fairly thick. You can prepare the sauce ahead to this point
3. Cook spaghetti according to package directions, drain, and divide among the serving bowls.
4. Return the sauce to a simmer, stir in the shrimp, green onions and parsley and cook until the shrimp turn pink, about 3-4 minutes.
5. Ladle the sauce over, toss, and top with freshly grated Parmesan cheese.

Chef's Notes

• You may substitute 1 lb crawfish tails, 1 lb scallops, or 2 dz fresh shucked oysters for the shrimp in this recipe.
• If you can't get tasso, you can substitute a cured smoked ham.